Posts Tagged ‘Food’

Pinned It; Made It #3

On this weeks Pinned it; Made it:  homemade Snickers! 

This is from one of my oldest pins. I’ve been making these snickers for years. I’m  actually surprised that I haven’t blogged about making these before. They are super easy to make and taste better than the store bought. I make them for a lot of get-togethers. They get eaten fast! 

To make the homemade snickers start with the bottom layer and melt 1 1/4 cup milk chocolate with 1/4 cup creamy peanut butter. Pour the mixture into a well buttered 9×13 sheet pan. Let layer freeze before moving to the next layer. 

For the caramel layer I used almost two 11 oz bags of caramel and 1/4 cup half and half. Heavy cream would work just fine. I just didn’t have any in the house. 

Unwrapping each piece of caramel is kind of a bummer but it is easier than making your own. I have made my own and the chocolate seems to stick better to the store bought caramel. 

Combine together in a saucepan. Melt over low heat. Pour over the frozen chocolate layer. Allow to fully freeze before moving onto the next layer. 

The nuget layer is up next. 

Melt 1/4 cup butter in a saucepan over medium heat add 1 cup sugar and 1/4 cup evaporated milk. Bring to a boil. Add in 1 1/2 cup marshmallow fluff, 1/4 cup creamy peanut butter and 1 tsp vanilla. I usually just add in the entire jar of fluff (7oz). I hate getting the measuring cup all sticky from the fluff. Turn of the heat and remove from the burner. Fold in 1 1/2 cup chopped peanuts. I’ve been using the honey roasted ones. Pour over the frozen caramel layer. Allow to freeze completely before moving onto the last layer. 

The last layer is the final chocolate peanut butter mixture. Again melt 1 1/4 milk chocolate with 1/4 creamy peanut butter. Pour over the frozen nuget layer. I’ve poured this chocolate layer over the nuget layer before the nuget layer was frozen. It gets weird and soupy. The nuget layer never really set after that. So allow everything to fully freeze before moving on! Once that last layer is frozen I move the tray to the refrigerator to let the snickers soften up before cutting into them. They get soft and gooey if left out which is yummy but a total disaster during a heat wave. This pin is a total win. I’m kinda upset I’m all out of them. 

   Homemade Snickers 

Chocolate layer

  • 1 1/2 cup milk chocolate 
  • 1/4 cup creamy peanut butter 

Caramel layer 

  • 2- 11oz bags of caramel
  • 1/4 cup half and half or heavy cream 

Nuget layer 

  • 1/4 cup butter 
  • 1 cup sugar 
  • 1/4 cup evaporated milk 
  • 7oz jar of marshmallow fluff 
  • 1/4 cup creamy peanut butter 
  • 1 tsp vanilla 
  • 1 1/2 cup chopped peanuts 

Chocolate layer 

  • 1 1/2 cup milk chocolate 
  • 1/4 cup creamy peanut butter 

Enjoy these homemade snickers and have a great weekend! 

-Xx 

Pinterest

Do a lot of you still use Pinterest? I do and I have over a thousand pins. Some of them are things I’ve made but a lot of them are things I like and would love to make or have. The downside is I hardly ever look through all of the older pins. I just keep pinning. Which is good for inspiration I guess, but incredibly over whelming. 

So I’m starting a new series called I pinned this, now I’m going to make this. TL;DR- pinned it,made it. I plan on going through all those pins and make the things I feel I’m able to make. 

At first I planned on following everything exactly but after today’s post I’m going to be more liberal with how I make things. 

Today’s Pinned this; Made this is banana bread! It comes from Cocoa and Ash. I pinned this because I had a lot of bananas. Rohan has boycotted eating bananas. And because it has a cinnamon crumble. Can’t resist a crumble. 

I followed her recipe exactly. 

My crumble looked more sugary and less cinnamon than hers. But I pushed forward. I was thinking sugar is good, I like sugar. The whole thing came together really easy.  It all looks good. But holy sweetness batman. That sugar crumble is overpowering. The rest of the loaf is great. And the second layer of crumble is cleaver but I’m totally omitting it next time. And possible making the crumble with brown sugar. 

Cocoa and Ash calls this the best banana bread recipe and you know what I might just agree with her. The bread part is really moist and delicious. I’m excited to keep this series going. I feel pretty inspired and happy that I’m actually going to make things that I’ve pinned. I’ll try to keep the Pinned this; Made this posts to Thursday. So keep an eye open! 

-Xx

Lemon Blueberry Roll

Growing up we always ate cinnamon rolls around the holidays.  We had radiator heat and we would place the bowl of dough near the heater to rise over night. The anticipation of delicious cinnamon rolls the next morning always kept me awake. Little things have always made me excited. 

Now as an adult I can make these rolls any flavor and I since I don’t live in an old  drafty farm house I can enjoy these rolls the same day. Well I do like the instant gratification I do miss the anticipation. The tough life of being an adult I guess. 

These sweet rolls are adapted from Pioneer Woman’s sweet rolls. Her recipe is epic. And because of that I did a few things differently from hers. 

  • I added lemon zest to the dough instead of the sugar mixture. I wanted the dough to have more of a full flavor.

  • So while I had the dough kneading in the kitchen aid I added the lemon zest to fully incorporate it.  frozen blueberries. I have a theory that frozen berries let out less juice. My husband has a fear of pastries being too wet/ soggy. And no one wants a soggy sweet roll.  

I gave the blueberries a good press into the dough. Not sure if it helped the blueberries remain in place but it made me feel like they did. Give it a good tight roll. I always mark out where I’ll cut before I do. Just to make sure I have equal sizes. Let rise. And bake at 350 f for 15-20 minutes. Or until golden brown. Keep in mind to let them get golden brown The blueberries add extra juice which can lead to raw dough if taken out early. Maybe that’s my husbands real fear. Fear of raw down and not just sogginess. Golden brown deliciousness! Cover in frosting and quickly enjoy! Quickly eat one before the husband eats them all. I have a few projects that I’ve finished but I am behind on finishing the blog posts. This weekend we have family coming in town and I’m making cupcakes  to take to the party. I hope to get time to finish so solid content. Here’s to hoping next week is more exciting than this week.  
-Xx

Rhubarb Almond Tart


Growing up we always had a huge garden and that garden always had a growing rhubarb bush. I never appreciated the rhubarb bush. Me and my sister would always have to pick a bunch for canning and the rhubarb jam or whatever it was that my dad made was always super sugary and never tasted very good. As we became older it became more of a joke to eat the tart stalks. And as an adult my dad would always offer me a good bundle but I always thought of them as a weed. I’m allergic to strawberries so making a rhubarb pie was never a high priority of mine. 

I just never jumped on the rhubarb bandwagon until a few days ago. Instagram user Vibrantandpure made a rhubarb cheesecake brownie with rose water.  I wanted to make the cheesecake brownie but Mr Porcupine thought it was a bit complex and couldn’t decide if the flavors would go together. So we went for something simpler rhubarb and almond. The rhubarb lattice was what originally caught my eye and I was for sure going to make that part. I really like making pretty and cute things. 

To make this rhubarb almond tart you’ll need:

Puff Pastry– mine measured 12x 12 in. A sheet of premade puff pastry would work too. 

For the frangipane filling:

2 Tbls butter 

3/4 cups almond meal 

3/4 cups brown sugar

1/2 tsp almond extract 

Punch of salt. 

Rhubarb lattice top:

5 long rhubarb stalks 

1 cup water 

1/2 cup granulated sugar
To prepare the rhubarb lattice slice the rhubarb length wise with a mandolin slicer or to the thickness of 1/16inch. 

I tested my lattice pattern before cooking the rhubarb slices. I wanted to make sure I cooked the pieces I was planning on using. I also used this time to even my edges. 


Add the sugar and water to a pot and bring to a boil. Add a few slices of rhubarb and cook for 30 seconds. The rhubarb will be like undercooked pasta. Remove the rhubarb and place on a paper towel to dry. 

Instagram user NorthDixieKitchen has a cute video on how to do your rhubarb weave. Set the rhubarb weave aside and work on your frangipane filling. 


A frangipane filling is an almond pastry cream perfect for tarts and other pastries. Usually there is rum in the mixture but we don’t have rum in the house. So no rum in the filling. 

In a small sauce pot over medium heat melt the butter and cook until brown.  Mix together the almond meal, egg, sugar,almond extract and the brown butter. Transfer your filling to your puff pastry sheet. Bake for 20 minutes at 350F. At this point I took mine out and placed my rhubarb lattice on top. Pressed in a bit and baked it again for another 5-7 minutes. I’m sure it would be just fine if you waited till the puff pastry and filling were done baking to place you rhubarb lattice on top. 


Let cool for an hour before enjoying. 

The color of this rhubarb tart is so bright and vivid I’m sure this dessert would wow anyone. 🙂 


Vacation starts soon. And we are counting down the hours. I’ve got us almost all packed, the house is clean and the puppy sitter is all set to watch our babies. We are excited! 

-Xx

Soft Pretzels

You know how Facebook has a On This Day feature where it shows what happened in the past. Some people don’t like it but I usually love it. It shows me all the things I’ve made that weren’t blogged. A lot of food items. A lot. 

4 and 6 years ago I made pretzels around this time. Of course I was all like I gotta make pretzels.  

I used Alton Browns soft pretzel recipe. The only variation that happened was I used less flour. I used 3 3/4 cup flour instead of the 4 1/2.  I’m not surprised. Flour is one of those things that’s hard to get right unless you are weighing it. And at this point I don’t have a scale so everything is by cups not weight. If I had added all of the 

Every measuring cup holds a different amount. So you have to deal with that too. So much to think about when it comes to flour! 

My dough set to rise. 
  To make the pretzel shape I cut my dough in equal size bits. I was just eyeing the size of my dough bits but you can weigh out each one if you want a precise pretzel. I like my pretzels different sizes. Some times you want a small one and other times you want all the carbs. 

Roll out each dough bit into a rope. I usually roll until it starts looking like a worm. A long thick worm. 
  Hold each end and cross over each other. Press gently into the pretzel dough. 

 Add each pretzel to boiling water for about 30 seconds. Alton says to do it one by one but I’ve totally done three at a time and they’ve come out just fine. You can just call me a rebel. Remove from the water and brush with an egg yolk wash and sprinkle with salt. I decided to get creative with my salt. From left to right I used saltcream sea salt, red Hawaiian salt and black lava salt. Honestly the salts didn’t change much. It still tastes like salted pretzel. 

  Alton baked his for 12-14 minutes and I had to bake mine for 20 minutes. 

And perfection. I ate mine with Dijon mustard but if I had horseradish I would have used that too. I love that spice.   Just the right amount of crunch on the outside and the inside is so soft and delicious. I might have to make more soon.  

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